Arguably, the sizzle of something hitting a hot pan is the best sound in the world. And arguably, the slowly melting butter glistening over perfectly light brown grill marks is the most satisfying sight in the world. And somehow, we have achieved both. And now we present to you how you can experience this transcendental sensation through the magic that is the cross-section cut of a perfectly grilled steak.

Recipe:

Notes

Difficulty: Compound butter: easy. Steak: Medium

Length: 10 minutes to prep butter + 5 minutes, tops, to grill steak

Methods of cooking: Grilling

Keep in mind: Make sure you let the steak rest a little before cutting into it–otherwise the juices will leak and the meat will be dry.

Note from Fred: Remember to sear the sides of the steak too, so all that juicy goodness is locked in your beautiful golden brown sear

Note from Priscilla: Beautifully placed grill marks are the best way to a person’s heart.

Why we made it: Prom dinner.

Why you should make it: A good steak = a happy camper

Ingredients

Compound Butter

1 stick butter, softened

1 layer of half an onion, finely diced (1-2 tbsp)

1-2 cloves garlic, finely diced

small handful of parsley (1-2 tbsp), finely chopped

salt and pepper to taste

Grilled Steak

steak – we used the rib-eye cut, which is really good for grilling (We recommend 8 ounces a person)

salt to taste

pepper to taste

Equipment

Grill pan / cast-iron skillet / barbeque (we used a grill pan)

Tongs

Cling film

Cutting board/Knife